Proper Scottish Oat Scones

  • Active Time 20m
  • Total Time 35m

8 servings

What alchemy gives scones their crumbly, buttery texture? And what wizardry it took to maintain that texture, after a little more than half the fat was cut from the original recipe. These are nutritionally superior to their forebears and offer 81 fewer calories.

ingredients

  • 2 tablespoons butter
  • 1 1/4 cups rolled oats
  • 3/4 cup all-purpose white flour
  • 3/4 cup whole-wheat pastry flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup raisins
  • 1 large egg lightly beaten
  • 1/2 cup nonfat plain yogurt
  • 2 tablespoons canola oil

directions

Preheat oven to 425 degrees F.

Spray a baking sheet with nonstick cooking spray or line it with parchment paper. Melt butter in a small saucepan over low heat and cook until it begins to turn light brown, about 2 minutes. Skim foam and pour into a small bowl.

Stir together oats, flours, sugar, baking powder, baking soda and salt in a large bowl. Stir in raisins and make a well in the center of the dry ingredients. Combine the browned butter, egg, yogurt and oil in a small bowl; add to the dry ingredients, stirring just until moistened.

Turn out onto a lightly floured surface and gently knead several times to form a ball. Pat the ball into an 8-inch circle and cut into 8 wedges.

Place the wedges on the prepared baking sheet and bake until lightly browned and firm to the touch, about 12 minutes. Transfer to a rack and let cool slightly. Serve warm.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 9324

nutrition information per serving

255 calories; 8g total fat; 3g total saturated fat; 34mg cholesterol; 392mg sodium; 40g carbohydrates; 3g fiber; 6g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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